Cranberry Oat Holiday Cookies

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Cranberry Oat Holiday Cookies

Cranberry Oat Holiday Cookies
3/4 cup Smart Balance 67% Buttery Spread or Smart Balance Vegetable Shortening
1 cup sugar (plus extra for flattening cookies)
1/2 cup brown sugar
2 egg whites
2 tsp. vanilla extract
1-1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
2-1/2 cups rolled oats (Natural Foods Dept. bulk bin #610)
1 cup dried cranberries (Natural Foods Dept. bulk bin #608)
Prep time: 15 minutes
Chill time: 1 hour
Cook time: 10 minutes

In a large mixing bowl, beat buttery spread and sugars until light and fluffy. Add egg whites and vanilla and stir well. Stir together flour, baking soda, cinnamon, salt and nutmeg; mix well. Stir in oats and cranberries; add to butter mixture. Wrap tightly and chill dough for 1 hour. Preheat oven to 350°F. Shape large teaspoons of dough into balls and place on lightly greased baking sheets. Grease the bottom of a glass with buttery spread and dip in sugar. Press onto cookies to flatten dough, dipping in sugar before flattening each cookie. Bake for 10 minutes or until lightly browned on the edges.

Makes about 50 cookies.
Nutritional Information:
90 calories, 1 g protein, 3.5 g total fat (1 g sat.), 13 g carbohydrate, 1 g fiber, 0 mg cholesterol, 50 mg sodium, 2 points


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